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Prep Time: 25 min
Cook Time: 45 min

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Ingredients

For 6 Servings

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Directions

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1 Heat oil in a flameproof casserole dish. Add onion and cook, stirring occasionally, 5 minutes, or until soft. Add eggplant, cover and cook 5 minutes.
2 Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
3 Stir in tomatoes, chickpeas, raisins, cilantro and parsley. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender. Serve hot.

Directions

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1. Heat oil in a flameproof casserole dish. Add onion and cook, stirring occasionally, 5 minutes, or until soft. Add eggplant, cover and cook 5 minutes.

2. Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.

3. Stir in tomatoes, chickpeas, raisins, cilantro and parsley. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender. Serve hot.

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